September 2000, Amsterdam - Projects - Slovenia

Janez Langus (18)
School: Gimnazija Kranj
Hobbies: Model making, reading, listening music, hiking, bicycling, basketball
Career intention: mechanical engineer

Theoretical and practical aerodynamics
I intend to design aeroplanes. In taking up this project both the complexity of aerodynamics and the strong connection to aeroplanes appealed greatly to me.
Aerodynamics is a very complex sub-field of physics and is very hard to describe using theoretical equations. The use of research instruments such as a wind tunnel is therefore required to study aerodynamics. My approach to this theme has been both theoretical and practical. First I learnt as much about the theory as I could find. Then I designed and build the wind tunnel. Future activities include actual experiments on different simple objects like spheres, cones, cubes, etc. These tests are to show how accurately experiments can be done on more complicated objects like aeroplanes and car models. My final goal is to be able to do a complete aerodynamic research of any object in my own wind tunnel .

Mateja Simoncic (19)
School: Gimnazija Bezigrad Ljubljana
Hobbies: music, playing flute, books, sports
Career intention: food technologist

Synthesis of higher alcohols in cider as affected by temperature of mash maceration
Cider is a low-alcohol beverage made from apple juice by means of fermentation. The quality of cider depends on apple cultivars, processing technology and yeasts. Aroma compounds are very important and dictate the sensorial properties of cider. In my work I studied the synthesis of higher alcohols during the fermentation of apple juice obtained from apple mash macerated at three different temperatures for 24 hours. Higher alcohols are known to negatively affect the quality of wine and cider; emphasis should be put on reducing their synthesis during fermentation. Maceration is usually employed to extract more aroma compounds, soluble solids and especially the red colour in case of red wine. According to my results lower temperatures of maceration produce cider with better sensorial properties and a slightly lower content of higher alcohols.